Method for production of a low alcoholic wine

Abstract

Generating a low alcohol content wine by oxidizing the glucose content in unfermented grape juice to gluconic acid through treatment of the juice with glucose oxidase in the presence of oxygen followed by fermentation. The process may be carried out to adjust the acidity of the wine, in which only a small proportion of the glucose is oxidized.

I claim: 
     
       1. The method for reducing the alcohol content of wine, which comprises treating unfermented grape juice with an effective amount of glucose oxidase in the presence of oxygen for a period of time adequate to convert at least a portion of the glucose in the grape juice into gluconic acid, and, thereafter, fermenting the so-treated grape juice to produce a wine product therefom containing a lower alcohol content than would be produced from untreated grape juice. 
     
     
       2. The method according to claim 1 wherein a glucose oxidase preparation containing catalase treats the unfermented grape juice. 
     
     
       3. The method according to claim 1 wherein the gluconic acid produced by the treatment is at least partially removed from the wine product. 
     
     
       4. The method according to claim 3 wherein the gluconic acid is removed by neutralization thereof to form a sparingly soluble salt of gluconic acid. 
     
     
       5. The method according to claim 1 wherein oxygen is supplied continuously to the grape juice during treatment with the glucose oxidase. 
     
     
       6. The method according to claim 1 wherein the treatment with glucose oxidase extends for a period of time not exceeding around 48 hours. 
     
     
       7. The method according to claim 1 wherein the pH during the treatment with glucose oxidase is in the range of pH 3-4. 
     
     
       8. The method according to claim 1 wherein the temperature during the treatment with glucose oxidase is between 5° and 25° C. 
     
     
       9. The method according to claim 1 wherein the alcohol content of the wine product is below about 7%. 
     
     
       10. The method according to claim 1 wherein the wine product is a sparkling wine.